KW Naturopath shares recipe for Watercress Salad

Watercress Salad

(borrowed from The Yoga Cookbook)


1 cup walnut pieces

1 bunch of watercress, trimmed

1 green bell pepper, cored, seeded, and sliced

Juice of 1 grapefruit

½ cup olive oil

Salt and pepper to taste


  1. Heat a heavy skillet and toast the walnuts over high heat until brown.Leave to cool.
  2. Mix the walnuts with the watercress and green bell pepper.
  3. In a separate bowl, combine the grapefruit juice, olive oil, salt and pepper and pour over the watercress mixture.
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